Conference turris::cooks

    Fast Chocolate-Pecan Fudge
    
    1/2 cup butter or margarine
    3/4 cup HERSHEY'S Cocoa
    4 cups confectioners' sugar
    1 teaspoon vanilla
    1/2 cup evaporated milk
    1 cup pecan pieces
    
    Microwave butter or margarine in 2 quart micro-proof bowl on high(full
    power)for 1 to 1 1/2 minutes or until melted.Add cocoa;stir until
    smooth.Stir in confectioners' sugar and vanilla;blend well (mixture
    will be dry and crumbly).Stir in evaporated milk.Microwave on high
    for 30 to 60 seconds or until mixture is hot.Stir until smooth;add
    pecan pieces.Pour into foil-lined 8-inch square pan.Cover;chill
    until firm.Cut into squares.Store,covered,in refrigerator. 5 dozen
    squares.
    
    Conventional Method:
    
    Melt butter in saucepan.Remove from heat;stir in cocoa.Stir in
    confectioners' sugar and vanilla;add evaporated milk.Stir constantly
    over low heat until warm and smooth;add pecan pieces.Pour into
    foil-lined 8-inch square pan;chill and store as above.
    
    Manina
    

			Auntie Vera's Fudge
------------------------------------------------------------------------
		2 cups EVAPORATED MILK
		1/2 lb BUTTER or MARGERINE
		3 heaping tablespoons MARSHMELLO FLUFF
		2 heaping tablespoons BAKER'S CHOCOLATE
		3 cup SUGAR

	1. Bring ingredients to a boil, stiring occationally (so nothing
	   sticks to the bottom of the pan).  
	2. Allow to simmer (MED/HIGH burner) for approximatly 30 minutes
	   until a small ball can be made in a cup of water.
	3. Pour into a mixing bowl and add 1 tablespoon VANILLA EXTRACT.
	4. Beat for 1 minute, folding in NUTS as desired (1/2 - 3/4 cup).
	5. Pour into a greased cookie sheet and allow to cool.
------------------------------------------------------------------------

   HINT:  Don't set it on the back porch, squirrels love it too!

    After much research, I still couldn't find the recipe you're looking
    for.  I did find the following one in my cookbook that has all those
    wonderful recipes you find on the back of boxes, labels and jars.
    
    Never-Fail Chocolate Fudge
    
    2 1/2 cups augar
    1/2 stick butter or margarine
    1 small can (3/4 cup) evaporated milk
    1 7 1/2 oz. jar MARSHMALLOW FLUFF
    3/4 teaspoon salt
    3/4 teaspoon vanilla extract
    1 large (12 oz.) package semi-sweet chocolate pieces
    1/2 cup chopped walnuts, if desired
    
    Combine first 5 ingredients.  Stir over low heat until blended.
     Bring to a boil over moderate heat,being careful not to mistake
    air bubbles for boiling.  Then boil slowly,stiriing constantly,
    for 5 minutes.  Remove from heat.  Stir in vanilla and chocolate
    until chocolate is melted.  Add nuts.  Turn into a buttered 9x9
    inch pan and cool.  makes about 2 1/2 pounds.
    
    Manina

    White Peanut Butter Fudge
    
    4 cups sugar	12 oz jar peanut butter(I've use16 oz!)
    1 cup milk		1 jar marshmellow fluff
    1 stick oleo	2/3 cup four
    			1 cup nuts (optional)
    
    	Mix first 3 ingredients and boil 7 minutes ONLY.
    
    	Remove from heat and add peanut butter and fluff. Mix.
    
    	Quickly add flour and nuts if desired and mix.
    
    	Pour into greadsed 9x12 greased pan and cool before cutting.
    
    
    ***for chocolate peanut Butter Fudge-add 2 squares of unsweetened
    chocolate to the first 3 ingredients the last minute of the 7 minute
    boiling ti which should start when fudge starts to boil.
    
    

    Peanut Butter Fudge
    
    4 1/2 c sugar
    1 1/2 c evaporated milk
    1 12 oz jar marshmallow fluff
    1/4 c butter
    
    2 c peanut butter
    1 t vanilla
    
    Line a 13X9" pan with foil.  Mix first four ingredients in a sauce
    pan and bring to a rolling boil, boil 5 minutes.  Pour over peanut
    butter, add vanilla, and stir to mix.  Pour into pan and cool before
    cutting.

    THIS IS A SUPER SIMPLE PEANUT BUTTER FUDGE RECIPE.  IT COMES OUT
    JUST LIKE A PEANUT BUTTER CUP:
    
    1 BOX CONFECTIONERS SUGAR
    2 STICKS SOFTENED MARGARINE (YOU CAN USE BUTTER, BUT IT IS VERY
                                 RICH)
    1 CUP PEANUT BUTTER(CREAMY OR CHUNKY)
    1 1/2 POUND PLAIN HERSEY BAR
    
    MIX PEANUT BUTTER AND MARGARINE UNTIL SMOOTH
    ADD CONFECTIONERS SUGAR AND BLEND WELL
    PRESS MIXTURE INTO A 9 X 9 BAKING PAN 
    MELT CHOCOLATE OVER DOUBLE BOILER AND SPREAD ONTO PEANUT BUTTER
    MIXTURE.
    CHILL IN FRIDGE ABOUT 10 MINUTES (JUST TO SET CHOCOLATE)
    CUT WITH A SHARP KNIFE, RETURN TO FRIDGE FOR A COUPLE OF HOURS AND
    REMOVE FROM PAN WHEN SET.
    
    I GOT THIS A FEW YEARS AGO FROM A CO-WORKER AND IT HAS BEEN A FAMILY
    FAVORITE AT THE HOLIDAYS EVER SINCE.  FOR BEING NOCOOK IT STORES
    WELL AND TRAVELS WELL IN CHRISTMAS PACKAGES.
    
       

    This fudge is delicious and very easy to make.  The caramels and
    pecan halves are a nice variation from the usual fudge recipes.  
    Hope you enjoy it!
    
    
    3 cups sugar
    3/4 cup margarine
    1 5-oz. can evaporated milk
    1 12-oz. pkg. semi-sweet chocolate pieces
    30 Kraft caramels, quartered
    1 7-oz jar marshmallow creme
    1 cup pecan halves
    1 tsp. vanilla
    
    Combine sugar, margarine and evaporated milk in heavy 2-1/2 to 3-quart
    saucepan; bring to full rolling boil, stirring constantly.  Boil
    5 minutes over medium heat, stirring constantly to prevent scorching.
    Remove from heat.  Add chocolate pieces; stir until melted.  Add
    remaining ingredients; beat until well blended.  Pour into greased
    13" x 9" baking pan.  Cool at room temperature; cut into squares.
    Makes approximately 3-1/2 lbs.
                    

                       chocolate /chocolate mint fudge!

This is a recipe for mint chocolate fudge that i got from Nestles Mint
Chocolate chips...  It comes out really well, and when i got sick of the
mint, i substituted regular chocolate chips for the mint ones. I think
it's pretty standard fudge recipe.

1 7-oz jar marshmallow cream
1-1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
1 10-oz package Nestle (R) Toll House mint-chocolate morsels (1-1/2 cups)
1/2 cup chopped nuts (optional)
1 teaspoon vanilla extract

In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, 
butter, and salt.  Bring to FULL ROLLING boil over moderate heat, stirring 
constantly.  BOIL 5 MINUTES, stirring constantly. Remove from heat.  Add 
(NTH m-c) morsels; stir until morsels are melted and mixture is smooth.  
Stir in nuts and vanilla extract.  Pour into foil-lined 8-inch square pan.  
Chill until firm (about 2 hours).

Makes 1-3/4 pounds.

(i know it's hard to find 8-in square pans; since it's not baking or anything,
it doesn't matter what pan you use, just be sure to refrigerate it long
enough... i usually double it and make a 13x9x2 pan full)




-------------------------------------------------------------------------


ps - there is an excellent microwave fudge recipe that i found in my sears
microwave cookbook (on the last page), there is a similar one in this notes 
file, i think it's number 58.3.  I made it 'cause it was easy, and got many 
many compliments on it.  I also have lots of trouble with marshmallow fluff,
so i substituted about 7 oz mini-marshmallows and 1/4 stick (1/8 cup) butter
for a 7-oz jar.

    One standard size box of confectioners sugar in the U.S. is 
    usually a 1 pound box - or about 4 1/2 c. measured.
    

     The solution is to make *real* fudge -- a product which contains
     no marshmallow (fluffed or otherwise).    A recipe for a chocolate
     milk fudge follows:                                                                                
                                                                                
================================================================================
Note 38.2                             FUDGE                               2 of 2
ROLL::HARRIS                                         40 lines  13-AUG-1986 14:30
                           -< Chocolate Milk Fudge >-
--------------------------------------------------------------------------------
 
This is a recipe for a very delicious, creamy (if you follow the
directions explicitly) chocolate fudge.

In a heavy saucepan, combine:

                1-1/4 cups milk
                3-1/2 cups sugar
                8 Tablespoons butter
                3 Tablespoons light corn syrup

Heat, stirring constantly, over low heat until the butter melts and
the sugar is *completely* dissolved (check this by rubbing a bit of 
the mixture between your fingers --- there should be no sugar granules).

Add:            1 cup (6 oz.) semi-sweet chocolate pieces

Whisk to melt chocolate and blend thoroughly.  Bring the mixture to a
boil and cook without stirring until the mixture reaches 236 degrees F
on a candy thermometer.

Remove pan from heat and let cool without stirring until it is lukewarm
(110 degrees F).  Add:

                1 Tablespoon vanilla extract
 
Beat the mixture until it loses its glossy appearance and becomes thick 
and creamy. Quickly fold in:

                1 c. coarsly chopped walnuts (optional)

Pour into a buttered 8x8-inch pan. Cool completely; cut into small 
squares.

                          (makes 2 lbs.)

Note:  You can omit the chocolate and make a lovely off-white fudge also.

Enjoy!
     
               
    

    This one has been handed through the family, so is time-tested!
    
    Creamy Chocolate Fudge
    
    3 cups sugar
    5 squares unsweetened baking chocolate
    3 Tablespoons corn syrup
    1 cup milk
    1/8 teaspoon salt
    3 Tablespoons butter
    1 and 1/2 teaspoons vanilla
    
    Combine first five ingredients in heavy saucepan.  Cook till 114C
    or 236F or firm ball (on the charts I've seen, 236 does not correspond
    to firm ball, so I just go by firm ball).  Remove from stove, cool
    in cold water in sink 10 to 15 minutes, or until you can comfortably
    hold your hand on the bottom of the pan.  Set butter on top while
    cooling and butter a glass pie plate or similar.  Add vanilla.
    
    Beat with electric mixer 6 to 8 minutes or until it loses its gloss.
    Pour immediately in to pan, or just drop onto waxed paper.
    
    Note:  The "window" between being glossy and having lost its gloss
    is small, watch carefully!  If you beat it too much, it will harden
    before you have a chance to put it into the pan.  Also, don't scrape
    the pan while cooking or beating, or else it will become grainy
    from the undissolved sugar.  
    
    Mmm, but what fudge!
    
    Terry

    Cony,
    
    I have a recipe for you, and it includes amounts for either
    marshmallows or fluff.  So now you can either use this recipe,
    the others in this file, or your own!  16 of the large-size
    marshmallows (not the minis, but the ones that are about an inch
    in diameter) equal one cup marshmallow creme.
    
    This recipe comes from my Junior High Cooking Class.  If 14-year-old
    girls can make it, anyone can!
    
    Walnut Cream Fudge (or Chocolate Marshmallow Fudge)
    
    2/3 cup evaporated milk (not sweetened condensed!)  (this is
    	one small can or 1/2 of a large can)
    16 marshmallows or 1 cup marshmallow creme
    1/4 cup butter
    1 1/2 cups granulated sugar
    1/4 tsp salt.
    12 ounces semi-sweet chocolate chips (or you can use butterscotch
    	chips)
    1 tsp vanilla
    1 cup chopped walnuts (optional)
    
    Mix milk, marshmallows, butter, sugar, and salt in a saucepan.
    
    Stirring constantly, heat to boiling and boil for five minutes.
    
    Remove from heat.  Add chips and stir until they're melted.
    
    Stir in vanilla (and walnuts).
    
    Spread in a well buttered 8 inch pan.  Chill until firm.
    
    

Fast Chocolate-Pecan Fudge
--------------------------

1/2 cup butter or margarine
3/4 cup cocoa
4 cups confectioner's sugar
1 tsp vanilla extract
1/2 evaporated milk
1 cup pecan pieces

Line square pan, 8x8x2 inches, with foil; set aside.  In medium micro-proof
bowl microwave butter on high (full power) 1 to 1-1/2 minutes or until melted.
Add cocoa; stir until smooth.  Stir in confectioner's sugar and vanilla; blend
well (mixture will be dry and crumbly).  Stir in evaporated milk.  Microwave
on high 1 minute; stir.  Microwave an additional minute or until mixture is 
hot.  Beat with a wooden spoon until smooth; add pecan pieces.  Pour into 
prepared pan.  Cover; chill until firm.  Cut into small squares.  Store, 
covered, in refrigerator.  Makes about 4 dozen squares (if you cut small!).

    This may be considered heresy by some but....my family particularly
    likes fudge that is grainy (we also like cereal that gets soggy,
    what can I say?). Most fudge recipes expound how they
    guarentee to be smooth not grainy so you can see the problem this
    causes us. I have noticed several of the recipes in this note mention
    not scraping the sides of the pan to prevent graininess. Can I assume
    then that if I want grainy fudge, I SHOULD scrape the sides of the
    pan? Or does anyone have a recipe that guarentees graininess? It
    would be a great surprise for my mom's Christmas is I could produce
    a whole batch of grainy fudge for her!
    
    Thanks
    Debbie
    

    Depends on what you want the graininess to be - you could pulverize
    nuts instead of just chopping and that would add texture!  With
    the sugar, though, what happens is that sugar that is not dissolved
    in the liquid clings to the sides of the pan as the mixture boils
    up.  If you scrape this down into the mixture, it doesn't get
    incorporated by the time you need to stop cooking.
    
    Maybe you could make a fudge recipe and hold out some of the sugar,
    stirring it in at the last minute.  Or, depending on what type of
    chocolate you use, chop it up very finely and stir in at the end.
    Wheat germ would do the same, but would slightly alter the taste.
    
    Hope this helps!
    
    Terry

     re: .8
     
     Grainy fudge is perfectly legitimate.  In fact all my memories of
     'old fashioned' homemade fudge are of this grainy variety.  The
     grains are bit of sugar that crystallize as the fudge cools.  
     
     It's very easy to make grainy fudge. You simply do, as you
     guessed, all the things the other recipes warn you not to do.
     Most importantly, you must start beating the fudge as soon as it
     comes off the stove.  This initiates the formation of sugar
     crystals.  Continue beating occasionally until the fudge starts
     to become thick... and so forth as usual.
     
     
              

    Divinity Fudge
    
    2 cups sugar         	2 egg whites
    1/2 cup corn syrup   	3/4 cup blanched almonds
    1/2 cup water		1 tablespoon almond or lemon extract
    3/4 cup candied cherries
    
    Put the sugar, water and corn syrup into a saucepan. Stir it while
    it dissolves over the fire, then let it boil without stirring to
    the light crack stage (265 degrees F) While it is cooking, beat
    the eggs whites till they're stiff and when the syrup is ready,
    pour it over them beating constantly. Beat the mixture till it's
    creamy, add nuts, cherries and extract. Pour into buttered tins.
    
    Mom always added a 1/2 cup of maple syrup also for a wonderful maple
    divinity. I don't care much for the cherries, but she always used
    them, I don't.

CHOCOLATE PEANUT BUTTER FUDGE
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

12 oz. peanut butter chips
 6 oz. chocolate chips
1/4 C. butter
1 can  condensed milk
       peanuts - optional

Melt peanut butter chips, 2 Tbsp butter & 1 cup milk in saucepan (add peanuts).
Line an 8 inch square pan with wax paper.  Pour in mixture.  Melt chocolate 
chip pieces, 2 Tbsp butter & remaining milk.  Pour over peanut butter.  Chill
at least 2 hours.

    This recipe is from my Good Housekeeping cookbook
                                  
    3 cups sugar                  2 egg whites, at room temperature
    1/2 cup light corn syrup      1 teaspoon vanilla extract
    1/2 cup water               
    

    1. Avoid making Divinity on a humid day; candy will not harden.
       In 2-quart saucepan over medium high heat, heat sugar, syrup
       and water to boiling, stirring until sugar is dissolved. Set
       candy thermometer in place(make sure it doesn't touch the
       bottom of the pan) and continue cooking, without stirring, until
       temperature reaches 248 degrees.F.
    2. Meanwhile, in medium bowl with mixer at high speed, beat egg
       whites until stiff peaks form. Beating at medium speed, slowly
       pour half of syrup into whites. Continue beating while heating
       other half of syrup to 272 degrees.F.
    3. While turning bowl and continuing beating, slowly pour re-
       maining hot syrup into mixture(mixture will be stiff).  (Don't
       scrape saucepan; mixture on side may be sugary.) Add vanilla;
       beat until mixture holds stiff, glossy peaks. Working quickly,
       drop by heaping teaspoonfuls onto waxed paper.  Cool completely
       before storing.
    
       Ejoy!  Lynda
                                                                           
                              
    
                                                            
    

    Dontcha just hate when people say they'll post something and they
    don't?
    
    Peanut Butter Fudge. (Moms)
    
    3 Cups Sugar
    2/3 cup evaporated milk(=1 small can)
    1/2 cup butter
    1 cup peanut butter (generous cup)
    7.5 oz marshmellow (1 jar)
    
    combine sugar, milk and butter in large heavy sauce pan.  Bring
    to a full rolling boil over meduimheat, stirring constantly (7-9
    minutes).  Let boil 6 min stirring constantly.  Remove from heat,
    add peanut butter and marshmellow.  Beat until well blended, pour
    into buttered 7 1/2 x 11 3/4 pan.  Cool.  Cut into squares.
    
    This will scorch easily if you don't stir constantly while cooking.
    Don't have heat too high.  This is awesome stuff.

    What is MARSHMELLOW FLUFF???
    
    Is it just the pieces of plain marshmellow you get in a packet?
    

    Marshmallow Fluff is a viscous, semi-liquid version of marshmallows.
                 
    					andrew

    2 Cupfuls granulated sugar
    2/3 Cups milt
    3 Squares Hershey's Unsweetened Baking Chocalate
    1 Cup marshmallow whip
    3/4 Cup peanut butter
    1 tsp vanilla
    
    Combine sugar, mil and baking chocolate (broken into small pieces)
    into a heavy saucepan.  Cook over medium heat, stirring constantly,
    until mixture boils.  Cook to the soft ball stage (234 degrees F.)
    without stirring.  Remove from heat and add marshmallow whip, peanut
    butter and vanilla.  Stir just until blended.  Pour into buttered
    9x9x1/34 inch pan.  Cool and cut into squares.
    
    Yield:  About 3 dozen
    

     
    	1 lg bag Nestle semi sweet morsels
    	1 lg bag Reese's peanut butter chips
    	1 can sweetened condensed milk
    
    	Melt both bags of chips together in a double boiler over a med.heat
    (scorched choc. & p butter is "yucky") when completely melted, remove
    from heat & stir in s.c.milk (you will have to be quick about this as
    it tends to "stiffen up" rather quickly) If you are partial to nuts or
    raisins(makes it taste like one of those original "chunky" bars - the
    ones in the silver wrapper)add them before the milk is added. Stir just
    till everything is blended & either press into a pan or "flop" the
    whole mess out on a cookie sheet & put in the fridge for at least 1/2
    hour. You can leave this out of the fridge, but it tends to get a bit
    gooey after a while!
    
    			Not quite like "Grams", but its a great choc. fix!
    
    
    							Bear ...
    							     ( ) 

Here is a simple and quick way to make homemade fudge and you wouldn't believe 
how easy it is to make.


				FUDGE
	
			16 oz  chocolate chips
			 2 tbl Vanilla
			 1 can condensed milk
		 	       Walnuts (optional)
			
	Place the above indgredients together in a bowl and mix.  

	Place bowl in microwave for exactly TWO minutes.

	Stir the contents of the bowl, (The remaining chips will melt 
	as you stir)

	Place in a flat dish or pan and place in the refrigerator.

	After one hour or so, cut up the fudge.  (I found that if you leave 
	in there for to long, it gets really hard to cut).

Terri

    Foolproof Dark Chocolate Fudge
    
    3 (6-ounze) packages semi-sweet chocolate chips
    1 (14-ounze) can Eagle Brand Sweetened Condensed Milk
        (NOT evaporated milk)
    1/2 to 1 cup chopped nuts
    1 1/2 teaspoons vanilla extract
    
    In heavy saucepan, over low heat, melt chips with sweetened condensed
    milk and salt.  Remove from heat; stir in nuts and vanilla.  Spread
    evenly into wax paper-lined 8- or 9-inch square pan.  Chill 2 hours
    or until firm.  Turn fudge onto cutting board; peel off paper and
    cut into squares.  Store loosely covered at room temperature.  Makes:
    about 2 lbs.
    
    MICROWAVE: In 1-quart glass measure, combine chips with sweetened
    condensed milk.  Cook on 100% power (high) 3 minutes.  Stir until
    chips melt and mixture is smooth.  Stir in remaining ingredients.
    Proceed as above.
    
    
    Butterscotch Fudge
    
    1 cup finely chopped walnuts, divided
    1 7-oz. jar marshmallow cream
    1 1/2 cups sugar
    2/3 cup evaporated milk
    1/4 cup (1/2 stick) butter
    1/4 teaspoon salt
    1 12-oz. package (2 cups) Nestle Toll House Butterscotch Morsels
    1 teaspoon orange extract
    1 teaspoon grated orange rind
    
    Line 8-inch square pan with foil.  Spread 1/2 cup walnuts evenly
    on bottom of pan; set aside.
    
    In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated
    milk, butter and salt.  Bring to full rolling boil over moderate
    heat, stirring constantly.  Boil 5 minutes, stirring constantly.
    Remove from heat.  Add butterscotch morsels; stir until morsels
    are melted an mixture is smooth.  Stir in orange extract and orange
    rind.  Pour into prepared pan.  Sprinkle remaining 1/2 cup walnuts
    on top.  Chill until firm (about 2 hrs).  Makes: about 2 1/3 lbs.
    
    

1 1/2 cups granulated sugar
1     cup packed brown sugar
  1/3 cup light cream
  1/3 cup milk
2     tablespoons butter or margarine
1     teaspoon vanilla
  1/2 cup chopped pecans or walnuts

     Butter the sides of a heavy 2-quart saucepan.  In it, combine granulated
sugar, brown sugar, cream, milk, and butter or margarine.  Cook over medium 
heat, stirring constantly, 'til sugars dissolve and mixture begins to boil.
Continue cooking to 236 degrees F (soft-ball stage), stirring only as necessary
to prevent sticking (mixture should boil gently over entire surface). 
Immediately remove from heat; cool, without stirring, to lukewarm (110 deg F).
Add vanilla.  Beat vigorously about 10 minutes or 'til mixture becomes very 
thick and starts to lose its gloss.  Quickly stir in nuts.  Immediately turn 
into a buttered 8x4x2-inch or 9x5x3-inch loaf pan.  Score into squares while 
warm; cut when firm.  Makes about 1 1/2 pounds.
                                                                      

    Finally - I apologize for taking so long in getting this to you.
    
    VANILLA FUDGE
    
           2 Cups Sugar
           1/2 Cup Milk
           1/2 Cup Light Cream
           1 Tbs. Light Corn Syrup
           1/2 tsp. salt
           1 Tbs. Butter (or Margarine)
           1 Teaspoon Vanilla
    
    Butter the sides of a 2-quart saucepan. Combine in pan sugar, milk,
    cream, syrup. Cook over medium heat till mixture boils stirring
    constantly. Cook to soft-ball stage (238 degrees) stirring only to
    prevent sticking. Remove from heat. Add butter/margarine and vanilla
    but DO NOT STIR. Allow mixture to cool to lukewarm (110 degrees). Beat
    vigorously for 10 minutes or until mixture becomes thick, creamier and
    loses its gloss. Spread in a buttered dish/pan (Size depending on the
    thickness of the pieces you want). Score size of pieces while warm and
    cut when firm. Make approx. 1 pound.
    
    
    
    ______________________________________________________________________
    
    I love to cover the top of the warm fudge with very finely chopped
    nuts. Almonds are great!
    
    
    

    thanks for the recipe but can I ask a question?
    what do you mean by 'cook to soft ball stage'...as you can
    tell I'm not the one who usually makes the fudge!
    
    anna
    

    There are 2 ways to "test" the different stages of candies. One is to
    drop a small amount (a "drip") into a glass of water. If the drip forms a
    "soft-ball" in the bottom of the glass that is the soft-ball stage.(If
    you where to take it out of the glass it would be soft and not hard.) I
    prefer to use a candy thermometer. You can get one at any major
    supermarket or at a cooking utensil store. They actually have the
    temperature/degrees marked on them and I have found that I have less 
    "failures" by using one. They are relatively inexpensive. I think I
    paid $5.00 for mine and it is a good one.
    
    Some of the other "stages" in candy making are "hard-ball", Hard-Crack,
    etc.
    
    I also have an extremely easy recipe for peanut brittle if you are
    anyone else is interested.
    
    

    Corey,

    I got this recipe from a Woman's Day magazine.  I hope it's the one you're
looking for!

WALNUT PENUCHE (Microwave)
--------------
1-1/2 cups walnuts (6 oz.), chopped coarse
2/3 cup butter or margarine
1 cup packed light brown sugar
1 can (14 oz.) sweetened condensed milk
1-1/2 tsp. vanilla extract

Line an 8-inch square pan with foil, letting foil extend above 2 sides. Grease
lightly.

Spread nuts in a 9-inch microwave-safe pie-plate.  Microwave uncovered on high
6-7 minutes, stirring 3 times, until lightly toasted. 

Melt butter in a 2-1/2 or 3 quart microwave-safe bowl.  Stir in sugar and milk
until blended.  Microwave, uncovered, on high 7-9 minutes, stirring 4 times,
until sugar has completely dissolved and mixture has thickened and is a medium
caramel color.  Move bowl to heatproof surface.  Add vanilla, and beat with
electric mixer 3-4 minutes until smooth and shiny.  Add walnuts, and beat on 
low speed 1 minute to distribute evenly.

Spread in prepared pan.  Cool, then cover and refrigerate until firm, 2-3 hours.
Holding foil ends, carefully lift candy to cutting board.  Peel off foil, and
cut candy into 1-inch squares.  Store tightly covered in a cool place.

Makes 3 dozen pieces.


Jayne

re. 8 and 9



I have a candy thermometer and found that it is too long to hook on the 
side of the pan (as it is supposedly intended to) also I have to hold it
so as it doesn't hit the bottom of the pan....at any rate, when I did try
and use it, the temp shot up so fast (depending on where I held it, it kept
fluctuating, ugghhhh)......i knew it was not accurate....

Do you have any suggestions on how to use and maybe a different kind of 
thermometer??????

to effectively use a candy thermometer, you really need:

	a very deep pot - a two quart sauce pan won't do it.  Your pot
	must be deeper than this to work effectively when making candy.
	the sugar and moisture mixture will boil up quite frighteningly
	and overboil to make a super mess if the pot isn't deep enough.

	a heavy bottomed pot - this will assist you in controlling the
	temperature by distributing the heat properly.  Your thermometer
	may have been accurate, but your pot was too thin-bottomed and
	you were picking up the variations in termperature coming off
	your burner.

	a very good thermometer.  Call Williams-Sonoma in S.F., Ca.
	and they can send you information for ordering one, or check
	with gourmet cooking stores to find one.  The supermarket variety
	is seldom reliable for any length of time.

    Here is the recipe for the Fudge:
    
                         RICH COCOA FUDGE
    
    3 cups sugar                    1 1/2 cups milk
    2/3 cup Hershey Cocoa           1/4 cup butter (or margerine)
    1/8 teaspoon salt               1 teaspoon vanilla
    
    
    Butter 8 or 9 inch square pan:  set aside.  In heavy 4 quart saucepan
    combine sugar, cocoa and salt; stir in milk.  Cook over meduim heat,
    stirring constantly, until mixture comes to full rolling boil.  Boil,
    without stirring, to 234 F (soft ball stage) or until syrup, when
    dropped into very cold water forms a soft ball which flattens when
    removed from water. (Bulb of candy thermometer shoull not rest on
    bottom of saucepan).  Remove from heat.  Add butter and vanilla.  DO
    NOT STIR.  Cool at room temperature to 110 F (lukewarm).  Beat with
    wooden sppon until fudge thickens and loses some of its gloss.  Quickly
    spread into prepared pan:  cool.  Cut into squares.  Yields 3 dozen
    candies.
    
    Hope this is what you are looking for.
    
    Marilyn
    

    
    
    
    
    
    When making 'old fashioned' fudge, you have two choices, depending
    on the texture you prefer:
    
    	1. Let the butter melt on top while the whole thing cools to
    	   luke warm, then beat until it begins to thicken and lose its
    	   gloss.  Not stirring the hot mixture prevents the formation 
           of large sugar crystals and produces a SMOOTH, CREAMY fudge.
    
    	2. Begin stirring while mixture is hot (or work with a spatula	  
    	   on a marble slab as suggested in another note).  This promotes	  
           the formation of large sugar crystals and produced a HARD, 
    	   GRANULAR fudge.
    
    Both methods are valid depending on the result you desire.
    
    

    I'm suddenly having a problem making my fudge. It's been coming out
    "chewy" (as opposed to normal crumbly-like). Any ideas of why? I'm
    following the recipe exactly, but it just isn't working normally.
    
    help...?
    
    beth

What's the humidity like where you live?  I know it will make a difference
when making divinity.  I think it needs to be dry or low humidity.

    Hi Beth,
    Remember me from Aerobics at PDM? Anyway, did you change the BRAND of
    peanut butter you are using?  Some brands have more oil than others. If
    you use the Teddy brand, it has less oil, which might make the fudge
    drier. Other than that, I can't think of any other reason.
    Sarah

    Hi Beth,
    Going to "The CLub" every day now.  But anyway, here's another long
    shot...what type of measuring cups are you using? Dry measures or
    liquid measures?  I'm not sure which category fluff would fall into,
    but the pro's say you can't interchange them if the measurements have
    to be exact.  Sounds like you may have over-done one of the
    ingredients. How do you measure something like fluff, anyway? Scoop it
    in, and try to level it off?  That may be your problem.  I'll volunteer
    to take your "failures" off your hands while you try to figure it out!
    Sarah

    Hi Sarah,
    
    I don't really measure the fluff. You can either buy a 7 oz jar and use
    the whole thing, or buy a 16 oz jar and use less than 1/2. (What
    technique, huh?) I'll make it again, and this time measure everything
    very carefully.
    
    beth

    OK. I've determined that it's the fluff. I guess I was using too much
    and thats what caused the excessive chewy-ness.
    
    Bummer, I hate to resort to MEASURING everything! 
    
    b

    RE: measuring marshmallow fluff

    How about using a kitchen scale instead of a measuring cup.  Many
    recipes for fudge, that I have seen, call for 7oz of marshmallow
    fluff.  I believe this would weigh about....7 ounces.  If it calls for
    a measurement in cup(s) then weigh it once and note the measurement for
    future reference.

    This is how I measure vegetable shortening: 2oz = 1/4 cup.  I have had
    good results and I find it the simplest way to measure messy gooey
    stuff.

    Eric

	I have a friend who's looking for a pumpkin fudge recipe.
	Any help would be appreciated.

	Diane

       3 Cups Semi-Sweet Chocolate Chips
       4 tablespoons butter or margaraine, divided
       1 can (14 oz) Sweetened Condensed Milk (NOT Evaporated milk)
     1 1/2 teaspoons vanilla extract
       Dash salt
       1 cup chopped walnuts
       2 cups miniature marshmallows.
    
    Line 8- or 9-inch pan with foil.  In heavy saucepan over low heat, melt
    chocolate chips and 2 tablesppons butter with sweetened condensed milk,
    vanilla and salt.  Remove from heat, stir in nuts.  Spread evenly into
    pan.  In medium saucepan over low heat melt marshmallows with remaining
    2 tablespoons butter.  Spoon onto fudge.  With table knife swirl through
    fudge.  Refrigerate 2 hours or until firm.  Remove from pan, peel off
    foil.  Cut into squares.  Store loosely covered at room temperature. 
    About 5 dozen squares.
                                                                           

    I made the recipe in .44 for Thanksgiving. It was the first time
    I ever made fudge and they came out great! Delicious! I have 1/2
    of the block still in the freezer. Its a lot of fudge.
    
    Betsy

    Was it more sweet than it really should be?  I ask because I have been
    making a lot of things with Sweetened Condensed Milk lately and things
    are just too sweet.
    
    I like sweets but these items were overkill for me.  The recipes are
    on all the coupons that have been around for it lately.
    
    

    I think fudge is sweet anyway. I cut them into about 1" squares, then
    cut them again diagonally (maybe the squares were a little bit bigger).
    They were almost bite size pieces and one was enough for my sweet
    tooth.
    
    

	Re: .12

	The real thing.  Absolutely outstanding.

    Does anyone have a recipe for Maple Fudge?  Would I just add maple
    syrup to a vanilla recipe...if so how much?

                           
    Maple Fudge		(makes 1 lb.)
    ~~~~~~~~~~~
    2 cups sugar
    1/2 cup maple syrup
    1 cup milk
    2 Tablespoons light corn syrup
    pinch of salt
    2 Tablespoons butter
    1 teaspoon vanilla extract
    1 cup walnut pieces (optional)
    
    Lightly oil the inside of a 2 quart saucepan.  Add the sugar, maple
    syrup, milk, corn syrup, and salt.  Cook over low heat until sugar is
    dissolved completely (rub a bit of the liquid between your fingers, the
    sugar is dissolved when you no longer feel grains of sugar).  Raise the
    heat to med-low and bring to a boil.  Brush down any sugar crystals
    above the liquid line using a clean pastry brush dipped in cold water.
    Cook without stirring until the fudge reaches the soft-ball stage (238
    degrees F).  Remove the pan from the heat immediately.  Add the butter,
    but do not stir.  Let the fudge cool to lukewarm (110 degrees F).  Add
    the vanilla extract (and optional walnuts) and beat vigorously until 
    the fudge begins to thicken and looses its glossy look.  Immediately 
    pour into an oiled 8-inch square pan; spread evenly.  Allow to cool 
    until firmly set.  Cut into 1-inch squares.
    
    

    Question..
    
    I made the fudge in .38 last night (from the Hershey cocoa container). 
    I followed the recipe exactly, but the fudge came out a little hard
    (not as soft as I'd like it to be).  It almost seems "dry".  Any ideas
    what I may have done wrong, or is that just how the recipe comes out?
    
    Holly
    

    Southern Style Pecan Fudge
    
    1 box confectioners sugar
    6 T butter or margerine
    1 T vanilla
    1/2 cup cocoa
    1/4 milk
    1/4 t salt
    1 cup of coarsely chopped pecans
    
    Melt butter, sugar, vanilla, salt, cocoa and milk in saucepan on low
    until melted.  Stir in nuts and spread quickly into 9x5 buttered loaf
    pan.  Chill and cut into squares.
    
    This is unbelieveably simple.  It took me literally five minutes from
    start to finish and the end product was a very rich fudge.  
    
    Store is cold refrigerator.  With the humidity, it will melt quickly.
    
    cj

    Anybody ever heard of, or can guess at, a recipe for Tiger Bark? It's a
    combination of peanut butter and white chocolate, with dark chocolate
    swirled through it.  I bought some from the Rocky Mountain Chocolate
    Factory at a Chocolate Festival over the weekend.  They wouldn't part
    with the recipe, naturally.  It was extremely creamy, like a
    combination of bark and fudge.  Anybody have any ideas, or know of
    anything close that I can use as a basis to reverse-engineer this?
    Sarah

    Saw this as TIGER STRIPES...it has peanut butter tho....

       1 package (12 oz) semisweet choc chips
       3 tbsp chunky peanut butter, divided
       2 white choc baking bars (2 oz each)

    1. Line 8x8 inch square pan w/ foil. Grease lightly.
    2. Melt semisweet chocolate with 2 tbsp peanut butter
       in small saucepan over low heat; stir well.
    3. Pour 1/2 of chocolate mix into prepared pan. Let stand
       10-15 minutes to cool slightly.
    4. Melt white baking bar w/ remaining 1 tbsp peanut
       butter in small saucepan over low heat.  Spoon 1/2 the
       white choc mixture over dark choc mixtue.  Drop remaining
       dark and white choc mixtures by spoonfuls over mixture
       in pan.
    5. Using small metal spatula or knife, pull through the
       chocolates to create tiger stripes.
    6. Freeze about 1 hour or until firm.  Remove from pan;
       peel off foil.  Cut into 36 pieces.  Refrigerate
       until ready to serve.  
       Makes 36 pieces.